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03 Nov 2009

A silvery and oily fish, traditional to the Cape. It is available fresh when in season and frozen at other times of the year. It has long needle like bones and doesn't need to scaled before cooking.

Use:It can be smoked, grilled, baked, fried or poached and served with lemon, garlic, dried chillies and melted butter for extra flavour. Although it's quite an oily fish, when baked or grilled it should be basted well to prevent it from overdrying. Wrapped in foil with onion, green pepper and tomatoe slices and barbequed over hot coals is also a South African favourite. It makes delicious hors d'oeuvres, soufflés, quiches, and roulades.


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